Dinner
Hazelnut Crusted Tofu [Pork] Chops w/ Morel Sauce*
(Food and Wine / April 2002 p.119)
Glazed Parsnips
Snow Peas w/ Scallions and Dill
(Deborah Madison / Veg. Cooking For Everyone p. 400)
Wine
Markko Non-Vintage Chardonnay (Ohio)
Dessert
Glace Chocolate Ice Cream
Coffee
* I hate having to shell Hazelnuts. They taste great, but I spent way too much time prepping them.
